FEATURES

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Targeted competence Elements in Operations (Food and Laboratory Management):

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1. HACCP Level B

2. Product Compliance

3. PRP/GMP

4. SS/6S

5. Hygienic Engineering

6. Traceability Systems

7. Cleaning including cleaning verification and validation

8. Pathogen (Environmental) Monitoring and Hygiene

9. Handling of non-conformities

10. Pest Management

11. Internal Audits

12. Laboratory management (Good laboratory Practices- GLP)

13. Laboratory Methods, Method validation and uncertainty measurement

14. Data Analysis & Management and Evidence based decision making

15. Sensory Evaluation Training

16. Management of change Training

17. Problem solving and non-conformity management

18. Emergency Preparedness and Response

19. Quality in procurement and supply chain

20. Food fraud and Food Defense

21. Foreign Bodies prevention in Food Production

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BENEFITS

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Different individual teams demonstrate competence on specific elements as opposed to just being aware.